01
All-Purpose Flour
6.77/8 cup : 1 cup
Use 1 cup minus 2 tbsp AP flour per cup cake flour; sift twice for lighter texture in delicate cakes
6.7
cake flour substitutes
11 substitutes · avg score 6.1 · Soft wheat flour with lower protein (~8-9%) than all-purpose, producing tender, flaky pastries, pies, and biscuits. Between all-purpose and cake flour in strength.
quick swaps (averaged across uses)
02
00 Flour
6.71 cup : 1 cup
Fine Italian flour with similar low protein; produces tender cakes and pasta, nearly interchangeable
6.7
03
Bread Flour
6.77/8 cup : 1 cup
Higher gluten so use less and add 2 tbsp cornstarch per cup; crumb will be denser
6.7
04
Whole Wheat Flour
6.77/8 cup : 1 cup
Nuttier flavor and denser crumb; best in muffins or quick breads, not delicate cakes
6.7
05
Spelt Flour
6.71 cup : 1 cup
Slightly sweet and nutty; lighter than whole wheat but denser than cake flour
6.7
06
Rice Flour
6.71 cup : 1 cup
Gluten-free with fine crumb; best blended with other flours for structure
6.7